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Home Canning 

RECIPES AND INSTRUCTIONS 

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Price 35 Cents 



Copyrighted 
1917 by 

BUTLER MFG. CO. 

Kansas City, Minneapolis 



Home Canning 

RECIPES & INSTRUCTIONS 






This book of recipes and instructions was 
compiled especially for us. It embodies 
the methods of canning which are used 
and thoroughly approved by Home 
Economic Departments of Colleges and 
Universities. Government and experimental 
bulletins have been canvassed and an 
accurate compilation has been made. 
This is a valuable booklet for anyone. 




Copyrighted 
1917 by 

BUTLER MFG. CO. 
»» 

Kansas City .'. Minneapolis 



^ 



^ 



Directions for Operating Butler 
Canning Outfits 

If inexperienced in canning, we recommend that you read 
carefully the Butler book on Home Canning recipes and instruc- 
tions, before attempting to use the outfit. 

After filling the jars or cans with food in accordance with 
directions found in book of recipes, place jars in racks and lower 
into the canner, which is the boiler. 

After racks are in place, see that proper amount of water 
is in boiler, then place the lid on securely and cook or process 
for specified time shown in book of recipes. 

Caution should be used in placing and removing both lid and 
racks. Should the handles of the lower rack when No. 2 Outfit 
is used, slightly interfere with putting in the upper tray, simply 
bend the handles of the lower tray outward slightly over the 
top of the body of the boiler or canner. By letting the tray 
down into the canner about half way and then slightly pushing 
the top of the wire handles out will cause the tops of the handles 
to lay close to the inside of the boiler and out of the way of the 
upper tray which then slips down into place easily. 

We maintain a special department conducted by an expert 
on canning and if the operation of your outfit is not fully under- 
stood or if any information on canning subjects is desired, kindly 
address us. 



JUL -5 1917 




CI.A467749 



"■V^* . / 



Page two 



Introductory Remarks 

"Waste no food; save and conserve" is the national slogan 
of today. The 50 per cent of the garden and orchard products 
which is allowed to go to waste must be conserved before we can 
say that we are living up to our slogan. To ; successfully accom- 
plish this it is going to be necessary that a canning outfit be in 
continual use in every home, all through the summer months. A 
complicated canning aparatus is not essential for this ; THE 
BUTLER HOME STEAMER is a simple combination water and 
steamer outfit which can be placed on any stove at any time. 
It requires just the one burner or stove-hole for operation and 
canning with the Butler doesn't crowd out all work for the rest 
of the day. 

It is not necessary to have a bushel or two of fruit or of 
vegetables on hand before it is practicable to start canning. 
Whenever more vegetables are brought in from the garden than 
can be used at the table immediately, can them for the future. 
Two or four cans of any food may be made ready for the canner 
at the same time preparation is being made for table use and but 
little more time is required. 

Prepare the necessary amount for the table, the surplus for 
the canner and the actual canning may be done while the meal is 
being prepared. The BUTLER CANNER may be run just as 
successfully with a few jars at a time as when filled to the great- 
est capacity. If two vegetables or fruits are ready at the same 
time, there is no reason why one should overripen while waiting 
to can the other. Even though string beans and peas require 
different lengths of time, they may be cooked together in any 
Butler Outfit, especially in the No. 2 Home Steamer, in which 
the beans are placed in the top rack and lifted out when done ; 
the peas in the bottom where they can continue cooking undis- 
turbed. The same thing applies to tomatoes and peaches, which 
often ripen at the same time ; the tomatoes in this case should 
occupy the lower rack because they cook longer. 



Page three 



Why Foods Spoil 

This is very important, don't fail to read it thoroughly. 

If everyone understood thoroughly why foods spoil, they 
would also understand the reason for the different methods of 
canning, which in itself is simply a method of preparing food so 
it will keep. The causes for so-called spoiling in foods of all 
kinds are microscopic forms of plant life, called bacteria, yeasts 
and molds, which cannot be seen with the naked eye. These 
cells, in growing, bring about putrid conditions in meats and 
vegetables, cause the souring of fruits, etc., and produce mold 
on bread and fruits with which we are all more or less familiar. 
The bacteria are the hardest to kill and they grow on vegetables 
and meats almost exclusively, rather than on the fruits which 
contain too much acid for their growth. The yeasts and molds, 
however, can live and grow on the fruits, even the very acid 
fruits, such as lemons. The yeasts and molds are easily killed 
and the question of the canning of fruits is really a simple one. 
In vegetables and meats, however, the bacteria, under favorable 
conditions, such as drouth and heat, stop working and go into 
what is called the spore or resting stage, and boiling for the 
length of time ordinarily given to the fruits will not kill them ; 
these spores afterward become active and their growth brings 
about a spoiled condition in the contents of the can. Many of 
the bacteria can withstand the boiling temperature for 30 — 60 
minutes, the time generally given to fruits, or for even a greater 
length of time ; and after the jar cools then they start to work and 
cause "spoiling" of the contents. If, however, the boiling is re- 
peated on the second and third days for one hour each, any spores 
which have become active in the meantime, are finally killed and 
the contents left sterile, which means that there are no more 
living organisms present. 

This process of killing the bacteria and spores of vegetables 
and meats may be very successfully accomplished in the BUTLER 
HOME CANNER in two ways : 



Intermittent Heating Process 

1. By intermittent heating, which means boiling the filled 
jars or cans a short time for each of three successive days, there- 
by allowing the spores to become active between days so that the 
second or third boiling will easily kill them. 

Page four 



One Day or Long Boiling Process 

2. By one day or Long Boiling Process which means boiling 
the filled jars for a longer period (3-4 hours) or one day only. 
Although the intermittent method invloves more trouble than 
the one-day process, it is safer in the long run, especially after a 
dry season, which increases the probabilities of spore-forms. 

If the reasons for the spoiling of canned fruits and veg- 
etables are borne in mind, and a generous supply of common 
sense is used in following the directions for canning, there is 
small chance for a loss of food from spoiling and the summer 
crop is conserved. 



This term refers to a process of dipping a fruit or vegetable 
in boiling water only long enough to remove the skin without loss 
of pulp. 



Scalding 



To blanch is to quickly boil the fruit or vegetable in 
enough water to completely cover it, for a short time before the 
canning process begins. This is best done by placing the ma- 
terial in a wire basket or a cloth bag, Avhich can be lowered com- 
pletely into the water. This process eliminates acids and sticky 
substances from the fruits or vegetables, sets the color and 
softens and shrinks the material so that it packs into the jar to 
much better advantage. 



Blanching 



By this is meant the rapid cooling of the fruit or vegetable 
in cold water immediately after scalding or blanching. The 
material is cooled and packing made easier. 



Cold 
Dipping 



This is nothing more or less than boiling or cooking the 
packed jars or cans after they are placed in the cooker. 



Processing 

or 

Sterilization 



Cold packing is taking the place of the old-fashioned open- 
kettle method and is a contrast to it in that the food, previously 
prepared by washing, scalding, blanching, etc., is packed into 
the jars in a cold and raw condition and then the jar or can is 
filled with either water, syrup or brine, placed in the cooker and 
boiled for specified length of time. There is no previous cooking 
outside the jars with the cold pack method, the fruit is not 
broken up by transferring from kettle to jar; the lessened 
handling of the materials saves both time and labor. 

When using the BUTLER CANNER there in another saving 
of time. Each BUTLER OUTFIT has removable racks which may 
be loaded with filled jars lifted into and out of the cooker. 

Page five 



The 

Cold Pack 
Explained 



Brine This is a weak salt solution used in packing vegetables. Most 

easily made by adding one teaspoon of salt to the quart jar 
after it is packed and filled with water. 

Syrup j± sugar solution of varying thickness, depending upon the 

use and nature of the fruit and individual taste. Syrup should 
be boiled for 3 to 5 minutes before pouring over the fruit to 
insure a good solution. 



General Directions for 
Canning 

Sterilizing Wash the jars in real hot water, but they need not be steril- 

ized by boiling them in water; the cooking process later sterilizes 
the jars as well as the contents. Use only good jars and lids, and 
always news rubbers. As an extra precaution rubbers may be 
. boiled for a minute or so. Test each jar first for leaks, thus 
eliminating chance for spoiled contents. Spoiled food also means 
wasted time. To do this fill the jar with water and screw or 
clamp the lid on tightly ; turn upside down and look for leaks. 
If using Economy jars or jars of that type, be sure the rim is 
clean and see that there is no flaw in the rubber or the lids. 

After the jars are ready, peel, hull, wash, etc., the vegetables 
or fruit as the case may be, and blanch or scald as needed. 
Plunge the basket or sack up and down in the cold water a few 
times, drain thoroughly and pack carefully into the jars. 



Very Important 

Filling The liquid which is poured in after the jars are filled should 

and eome only to the shoulder of the jar, but must cover the contents 
repa jars en tirely. Do not overpack or overfill jars. Fill them only as 
directed above. Food expands when heated and this expansion is 
taken care of by not packing or filling jars too full. It is 
preferable to add the water, brine or syrup while hot, applying 
the hot liquid at this time partially expands the contents, as 
well as raising the temperature to nearer the boiling point, 
which saves much time. If using jars of the Economy type, be 
sure to adjust the lid and spring clamp, nothing more need be 
done until the sterilization or cooking is complete, as the jar 
automatically seals itself when a vacuum is forced by the cool- 
ing of the contents. However, do not remove clamp until con- 
tents of jar are cold. If using the Mason jar type, screw the lid 
on almost tight; if using" the type with a glass lid and a bail 
clamp, do not tighten the clamp, only adjust it. This is to allow 
for expansion of the materials during heating. 

Page six 



Save Your Jars 

For Cleaning Fruits and Vegetables 

It is not necessary to use cans or jars for putting up pre- Use 
serves, jams, marmalades, pickles, catsup, jellies, etc. For these Bottles 
use some of the ordinary glass containers that may be found in f* c * 
almost every home, such as olive bottles, candy and tobacco jars, Canning 
pickle bottles, mustard and salad dressing jars, etc. The above Pulps 
products which are preserved by sugar, spices or vinegar, need 
only to be sealed with paraffine coating, and are nicely adapted 
to such containers. 



As the jars are made ready, set them on the racks of the To 
BUTLER HOME GANNER and then lower into place. If hot L c a d ker 

syrup or brine has been used the jars will be hot enough to be 
put down into hot water without breaking. The water can be 
heating while the material is being prepared and much time is 
saved. Put the lower rack in and if the water does not come 
up half way on the jars add more. The second rack may then 
be put in, resting on the tops of the other jars. Put on lids 
tightly and let the water boil violently before beginning to 
count time. The lid of the No. 2 Steam Outfit is made especially 
deep and fits tightly on the inside of the cooker, thus holding 
in the steam and retaining practically all of the heat. The 
steam which circulates freely in all Butler Outfits, heats the jars 
in the upper rack. If the lid is lifted off after the water has 
begun to boil violently, the contents in the jars of the upper 
tier can be seen to be boiling. An ordinary cooking thermometer 
inserted through the cork so that the bulb extends well into 
the interior of the can, will be a great convenience, as the tem- 
perature may be accurately determined. Temperature should 
stay at or about 212 degrees Fahrenheit or 100 degrees Centi- 
grade. 



If using the intermittent process (see page 3), remove the 
racks of cans after each successive boiling. If allowed to re- 
main in the cooker they will hold heat so long that the contents 
will be overcooked and discolored. Screw the lids down and 
tighten the clamps immediately after removal from the cooker. 
They need not be loosened for the next two days' heating, for 
the expansion takes place the first day. The second and third 
days put the jars or cans back into the canner and heat, counting 
time after the water begins to boil violently. If using the one-day 
method, leave the jars or cans in for the specified time as shown 
in recipes, after the water begins to boil violently. When through 
cooking remove from the canner and allow to cool. Tightly 

Page seven 



Processing 



clamp or screw the lids, immediately upon removing cans from 
the cooker. When cool tighten more if possible. 



Label Do not set the jars on a cold metal or porcelain table when 

Neatly i\ v& i taken from the canner, also avoid all cold air draughts. 
However, cans should be allowed to cool as quickly as possible, 
so should always be removed from the stove and heat. When 
cool, scour jars or cans well to remove any residue from the 
water in which they were cooked. Then paste on the labels 
which are furnished free with No. 2 Steam Outfits, being sure 
to place them all at equal distances from the bottom of the jars. 
A piece of cardboard of the width corresponding to the distance 
from the bottom of the jar will make it easier to get the labels 
straight. A shelf of fruit looks 50 per cent better if the labels 
are uniform and straight. Canned products should be stored 
out of the bright light to avoid discoloration. 



Utensils for Canning 

A BUTLER CANNING OUTFIT Avith its removable racks 
for holding the jars: 

Two large kettles for blanching and dipping. 

A wire basket or a clean flour sack;, for scalding and 
blanching. If a basket is to be used, it should hold at least 
two quarts if canning in large quantities, and should be so 
shaped that it can be lowered into the kettle of scalding water. 

Plenty of large pans for washing and paring the materials. 

Large colander for washing berries and straining tomatoes. 

Pint and quart measuring cups. 

Sharp paring knives. 

Large mouth funnel for filling the jars. 

Large ladle or dipper for filling the jars. 

A generous supply of clean cloths and towels. 

Dry cloth holders for use in moving the cooker, kettles, etc. 

It is well to have the kitchen scales handy so that exact 
weights can be made if desired. 

Either glass or tin cans may be used. It is probable glass 
jars will be used more frequently. However, when tin cans are 
used a soldering apparatus is necessary. Soldering outfits may 
be purchased wherever tin cans are sold. Full directions accom- 
pany each soldering outfit. 

Page eight 



Recipes and Directions 

for Canning Vegetables 

If the vegetables are canned as they come onto the market 
or as they mature in the home garden, a canning outfit can be 
kept busy most of the summer. A few jars of each vegetable in 
the fruit closet will relieve the monotony and cost of food 
through the winter months. Vegetables and fruits are very 
valuable to the human body for their mineral constituents and 
their importance in the diet is not sufficiently recognized. They 
should take the place of part of the fatty foods, sugars, white 
bread and meat, found in the menu so much through the winter. 

All vegetables should be picked and canned the same day if 
they are to be in the very best condition. Only sound and firm 
products should be used, to insure best results. Over-ripe or 
blemished portions should be reserved for immediate table use. 



All greens, either the wild varieties, such as dandelions, 
lambs-quarters and mustard, or the cultivated varieties, such as 
spinach, French endive, cress and beet tops, may be canned in 
the same way. They all grow close to the ground and the leaves 
hold dirt quite easily, so very thorough washing and picking 
over are necessary. Cut off all stems and discolored leaves ; 
place in a wire basket or flour sack and blanch for 15 minutes. 
Dip in cold water and pack in the jars tightly, since there will 
probably be more shrinkage during processing. Add 1 tea- 
spoon of salt to each quart or y% teaspoon to a pint. If using 
glass jars fill to the shoulder with water. Process for the length 
of time given in the table on page 12. (Three pounds of fresh 
spinach gives only about 1% pints of the finished product.) 



Grevns 



See Greens. 



Spinach 



May be either peeled or not. If the skin is not tough it is Rhubarh 
better to leave it on, as it gives a pink color to the canned prod- 
uct. Stalks may be cut in lengths to fit jars or cubed. Rhubard 
is very watery and unless blanched will not pack tightly enough 
to avoid an over-abundance of water in the jar. Pack the jars 
and fill to the shoulder with either sugar-syrup or water. If 
it is to be used for sauce it is best to sweeten it when canning, 
but pie-fruit may be sweetened when the jar is opened. Rhubard 
is so highly acid in nature that the time of processing need not 
be so long as for other vegetables. (See time table for fruits.) 



Either the green or white variety may be canned. Cut off Asparagus 
the tips in even lengths, just right to stand up in the jars; cut the 

Page nine 



Asparagus remainder into half-inch lengths and can them for creamed 
asparagus, soup, etc. Place in a wire basket and blanch; dip in 
cold water and pack carefully. Add salt and fill to the shoulder 
with water ; process as directed in vegetable time table. 

* * # # * 

Radishes Clean as usual ; may be either peeled or not. Blanch as 

directed, dip in cold water, pack, salt and fill to the shoulder 
with water. Canned radishes may be served either with butter 
or a cream sauce, and they taste very much like young turnips. 
This is an excellent way of disposing of an over-abundance of 
radishes which always grow pithy and undesirable when left 
in the garden. 

Peas Peas in equal degrees of maturity and size should be packed 

together. Commercial canneries sift the peas in order to have 
the contents of each can uniform in size. Peas and corn require 
slightly longer processing than other vegetables. Hull the peas, 
place in a sack or basket and blanch, dip and drain ; pack into 
cans or jars, salt and fill to the shoulder with water. A teaspoon 
of sugar may be added to each can when desired. "When opened 
the liquid may or may not be used, but it is valuable for both 
flavor and mineral salts. 

#M, M, M, M. 

vc w VP -rf 

Beans — Grading for uniformity of age and appearance applies to 

String b eans as we n as to peas. Snap off the ends and pull off the 
strings; either leave whole or prepare in even lengths. Any 
beans too far matured for canning as string beans may be shelled. 
The shelled beans then may be added to the string beans in the 
cans. Blanch according to directions, dip and pack neatly into 
gars; salt, fill with water and process. (See vegetable time 
table.) 

Beans— These beans are hulled while still green and treated in prac- 

ima tically the same manner as the string beans. 



Com Sweet corn is preferable for canning. It should be canned 

as soon as possible after picking. Clean well from husks and 
silks, blanch (see time table), and dip in cold water while on 
the cob. Corn may then be either cut in distinct grains or cut 
and scraped, which gives it more the appearance of a puree. A 
thick, creamy substance may be obtained by scraping the entire 
kernel from the cob. Fill cans and add one teaspoon each of 
salt and sugar to the quart. (For processing see vegetable time 
table.) Corn may be canned on the cob, but this means a waste 
of jar space. 

Succotash This is a dish of Indian origin and is a mixture of two-thirds 

sweet corn and one-third green lima beans. Each are prepared 
as for canning separately. After preparation mix right propor- 

Page ten 



tion, fill jars to shoulder, put in teaspoonful of salt and process Succotash 
as shown in vegetable time table. 

Scrub and blanch until the skins may be rubbed off; dip in Beets 
cold water and remove skins. Young,' small beets may be left 
whole, but older ones should be sliced and cubed. Pack, fill 
jars with brine and process. 



Scald and dip in cold water to remove the skins, also re- 
move the green core and either can whole, sliced or quartered. 
If very ripe no added juice or water will be necessary, for they 
pack down closely into the jars; if they do not pack so tightly, 
add a little water, or to save jar space and to increase the value 
of a jar of the material, add juice which has been strained from 
stewed tomatoes ; added juice is always preferable to water. 
Skins may be removed from superior, solid tomatoes by scalding 
and the tomatoes may then be packed whole in water and used 
for stuffed tomato salad. Since tomatoes are used so extensively 
for soups, sauces, seasoning, etc., where only the pulp is wanted, 
it is an economy of jar space and subsequent handling to stew 
the tomatoes till tender, run them through a sieve and boil them 
down until slightly thick, before canning ; then it is ready to be 
used when the can is opened. Full instructions for processing, 
preparation, etc., see vegetable time table. 



Tomatoes 



It is not practical in all cases to can carrots, since they can 
be kept very well throughout the winter in a raw condition. 
Scrape and cut in cubes or slices or in long straws. Blanch, dip 
and pack ; add salt and water and sterilize. 



Carrots 



The different vegetables may be canned in combination so 
that they are ready to serve when added to some meat or soup 
stock. Peas, lima beans, corn, tomatoes and carrots make a very 
good combination. These are best mixed in a larger quantity and 
the jars filled with the mixture. Add salt, water and process as 
directed. 



Mixed 
Vegetables 
for 
Stews 



In some cases it is practical to can sweet potatoes to prevent Sweet 
their spoiling and going to waste. Cook in the peelings until the Potatoes 
skins loosen ; dip in cold water, peel and pack. Add salt, water 

and process. 

# # # # * 

Peel and cut in cubes ; steam till tender. It may be mashed Pumpkin 
and packed as pulp or simply packed in pieces. Jolt the jar to 
pack the contents down tightly, then fill with water; salt as 
any vegetable and sterilize. 



Follow the directions for pumpkin. 

Page eleven 



Squash 



Time Table for Sterilization of Vegetables Put 
up With Butler Home Canning Outfits 

Count time after water begins to boil violently. 







•~ Q) <D 

a o s- 


£ O 


Name 


Preliminary preparation before 

canning; that is, scalding, 

blanching, etc. 


3-day or in 
mittent pr< 
Time requ 
Each day. 


"a 

13 <n 
i ® 


Asparagus 


Cut as desired; blanch 5-8 min.; dip; 
pack. 


60 min. 


3hr. 


String Beans 


String and cut or leave whole; blanch 
5 min.; dip; pack. 


60 min. 


3hr. 


Green Lima 


Hull; blanch 5 min.; dip. 


60 min. 


3hr. 


Beets 


Blanch till skin loosens; dip and re- 
move skin; pack. 


60 min. 


3hr. 


Carrots 


Scrape, cut and blanch 5 min.; dip; 
pack. 


60 min. 


3hr. 


Corn 


Clean; blanch 5-10 min. on cob; dip, 
cut off and scrape cob; pack. 


60 min. 


4hr. 


Greens & 
Spinach 


Wash well, blanch 15 min.; dip; 
pack. 


40 min. 


2J4 hr. 


Peas 


Hull; blanch 5 min.; dip; pack. 


60 min. 


4hr. 


Pumpkin 


Pare and cut in small pieces; steam 
till tender; pack. 


40 min. 


2hr. 


Radishes 


Trim; blanch 5 min.; dip; pack. 


60 min. 


3hr. 


Rhubarb 


See under fruit. 






Squash 


Prepare as pumpkin. 


40 min. 


2hr. 


Succotash 
Corn % 
Green Lima 
Beans { / 3 


Prepare as for corn and beans. 


60 min. 


4hr. 


Sweet 
Potatoes 


Blanch until skins loosen; skin and 
cut; pack. 


40 min. 


2hr. 


Tomatoes 

Mixed Veget- 
able Soup. 
Corn, Peas, 
Carrots, To- 
matoes, 


Scald; dip; remove skins; cut or leave 
whole; pack. (If thick puree is be- 
ing canned, process may be com- 
plete in 30 min. One day's heating.) 

Prepare each vegetable as directed for 
separate canning. 


30 min. 
60 min. 


%-1 hr. 
4hr. 


Lima Beans. 









Page twelve 



Recipes and Directions 

for Canning Fruits 

There can be no definite rule for the amount of sugar which Thickness 
is to be used with the different fruits. The amount of sugar de- of 
pends altogether on the use to which the fruit is to be put, the &"*? 
price of sugar and the taste of the individual. For ordinary 
purposes, however, we may designate the syrup made from the 
following proportions of sugar and water as follows: 



Water 



Sugar 



Degree of thickness 



1 gallon 


none 


Pie fruit 


1 gallon 


1 pound 


Very thin 


1 gallon 


3 pounds 


Thin 


1 gallon 


5 pounds 


Medium thick 


1 gallon 


8 pounds 


Very thick 



(One pint of sugar weighs about one pound.) 

In order to get a syrup much richer or denser than this the 
fruit should be boiled down in the sugar and this becomes a 
"preserve" rather than a canned fruit. Fruits will keep satis- 
factorily when canned without sugar, but a better flavor is 
obtained if at least part of the sugar is put with it at the time of 
canning. Further sweetening may be made when the can is 
opened. 

Canned fruits should resemble as closely as possible the 
natural fruit and the BUTLER HOME CANNER, since it em- 
ploys the cold pack and combination water and steam method, 
gives a product which is ideal. The fruit is packed into the jars 
when raw and firm, and is not handled again. 



Directions are given under vegetables, although Rhubard Rhubarb 
is eaten as a fruit. (See time table for fruit.) 



Berries require careful cleaning to remove stems, hulls, 
blossom ends, etc. They should be washed by placing them in 
a colander and dipping them up and down several times in cold 
water to remove sand. Gooseberries, cranberries and currants 
pack better if blanched one minute before packing. The other 
berries are put directly into the jars after washing; blanching 
or scalding being unnecessary. Pack jar with fruit and fill to 
the shoulder with hot syrup of the thickness desired. Adjust the 
lids according to instructions under the General Directions for 
canning. Process for the length of time given in the time table 
for fruits. It is never necessary to use a long or intermittent 
process for fruits. 

Page thirteen 



Berries 



Cherries They may be pitted or simply stemmed. Do not blanch. 

Pack in jars, add syrup, then process. 



Apricots Cut open with a clean knife, preferably a silver one, to pre- 

vent stain, and remove stones. Blanch 1 to 3 minutes, dip and 
pack. Fill jar to the shoulder with hot syrup and sterilize. 



Pineapples This fruit is not canned very extensively in the United States 

proper. Sometimes, however, an over supply of fresh fruit must 
be canned to avoid its spoiling. Use a large, sharp knife and 
cut off all of the outer coat, removing all of the eyes. Core with 
a small knife or apple-corer, slice and pack into jars immediately. 
Cover with a medium thick syrup and process. 



Grapes rphg w hite grapes are better for ordinary canning than the 

purple ones, although the latter may be used. Wash, pick from 
the stems and pack. Fill jars with syrup and process. 



Peaches Scald and remove skins ; cut into halves or slices and remove 

pits. The blanching softens them sufficiently so that more may 
be packed into a jar. Cover with syrup and sterilize. 



Pears Peel, cut open and remove core. Blanch so more can be 

packed into the jar. Pears are ordinarily sweet enough that the 
thin syrup is sufficient. 



Plums Wash and prick skins with a hat-pin or fork to prevent 

their bursting off later. Plums are sour and require a rich 
syrup. Pack, fill to the shoulder of jar and process. 



Apples Pare, quarter and core ; blanch and keep covered with cold 

water until put into jars to avoid darkening. Cover with syrup 
(a thin one is more often used), then process. 



Quinces Prepare as apples. The quince gives a good flavor to either 

apples or plums. It is a hard fruit and requires longer blanching 
than apples. 



Page fourteen 



Time Table for Sterilization of Fruits Put up 
With the Butler Home Canning Outfit 

Count time after water begins to boil violently. 



Name 


Preliminary preparation before 
canning. 


Time 


Apples 


Blanch 1 to 4 min.; dip; 


pack. 


20 min. 


Apricots 


Blanch 1 to 3 min.; dip; 


pack. 


20 min. 


Berries 


Only wash; pack. 






Blackberries 


Only wash; pack. 




20 min. 


Blueberries 


Only wash; pack. 




30 min. 


Cranberries 


Blanch 1 min.; dip. 




20 min. 


Currants 


Blanch 1 min.; dip. 




20 min. 


Dewberries 


Only wash; dip. 




20 min. 


Gooseberries 


Blanch 1 min.; dip. 




20 min. 


Huckleberries 


Only wash. 




30 min. 


Loganberries 


Only wash. 






Mulberries 


Only wash. 




30 min. 


Raspberries 


Only wash. 




20 min. 


Strawberries 


Only wash. 




20 min. 


Cherries 


Only wash. 




20 min. 


Grapes 


Only wash. 




20 min. 


Peaches 


Scald; blanch 1 to 3 min 


; dip; pack. 


20 min. 


Pears 


Peel; blanch 1 to 3 min. 


dip. 


20-30 min. 


Pineapple 


Trim and core. 




30 min. 


Plums 


Blanch 1 to 2 min.; dip; 


pack. 


30 min. 


Quince 


Blanch 3 to 5 min.; dip; 


pack. 


30-40 min. 


Rhubarb 


Cut fine or leave in stalk; blanch 2 






min.; dip; pack. 




20 min. 



Page fifteen 



Directions for Canning 
Meats 



Meat The canning of meat for interstate commerce is under gov- 

ernment supervision, but any surplus meat at butchering time 
on the farm may very well be canned up for home use. This 
does away with the necessity for eating meat three times a day 
to keep it from spoiling, and extends the fresh meat diet over 
more of the winter months. Often the meat may be canned up 
when plenty of jars are being emptied of their fruits and veg- 
• etables in the fall and winter. Only good, healthy animals 
should ever be used for food, and the process of canning is even 
longer than for vegetables. 

To get the best results, sear the meat in a heavy, hot iron 
kettle until a light brown color. Add water to partially cover, 
also a small amount of salt and let simmer until it falls from the 
bones. Pack the jars full of the good lean portions and fill the 
jars to the shoulder with the broth. Adjust the lids and process 
in the BUTLER HOME CANNER for three hours. The prelim- 
inary cooking is necessary to avoid shrinkage of the meat in the 
cans. 



Chicken Chickens may be canned in the summer and fall, and thus 

avoid the necessity of feed through the winter. Prepare as meat 
except the searing may be omitted. Remove all bones and pack. 
A four-pound chicken will make a quart of solid meat and as 
much broth. Any excess broth may be canned by the same pro- 
cess as is used for the chicken itself. Boil for three hours in the 
BUTLER CANNER. 



Rabbit Rabbits are very plentiful and cheap in the Middle West 

during the winter. The meat of the young rabbit tastes a good 
deal like chicken and serves the same purpose in the body. Glass 
jars are not in use during this part of the year, and may very 
well be put to such service. 

Cook as chicken or beef and pack into jars; cover with 
broth and process. One medium sized rabbit will make about 
one pint of solid meat. 



SQUABS and BELGIAN HARES may be canned in like 
manner. 

Page sixteen 



LIBRARY OF CONGRESS 




014 420 862 6# 




Booklet No. 62 
10M617 



